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IP Verse

Yogurt Production Method - EP3437481

The patent EP3437481 was granted to Ajinomoto on Sep 22, 2021. The application was filed on Mar 29, 2017 under application number EP17775192A. The patent is currently recorded with a legal status of "Granted And Under Opposition".

EP3437481

AJINOMOTO
Application Number
EP17775192A
Filing Date
Mar 29, 2017
Status
Granted And Under Opposition
Aug 20, 2021
Publication Date
Sep 22, 2021
External Links
Slate, Register, Google Patents

Patent Summary

A method to produce low-fat, low-protein yogurt with improved texture, reduced syneresis, and better shape retention compared to regular low-fat, low-protein yogurts. The method involves adding a protein glutaminase enzyme and starch to the raw milk during yogurt production. The protein glutaminase enzyme deamidates the milk proteins to improve mouthfeel and reduce sourness. The starch helps thicken the yogurt and reduce syneresis. By using lower fat and protein milk, the resulting yogurt has reduced fat and protein content.

Patent Family

Patent Family

Patent Oppositions

Patent oppositions filed by competitors challenge the validity of a granted patent. These oppositions are typically based on claims of prior art, lack of novelty, or non-obviousness. They are a key part of the process for determining a patent's strength and enforceability.

CompanyOpposition DateRepresentativeOpposition Status
STRAWMANJun 22, 2022MOOREADMISSIBLE

Patent Citations (10) New

Patent citations refer to prior patents cited during different phases such as opposition or international search.

Citation PhasePublication Number
INTERNATIONAL-SEARCH-REPORTWO2011024994
OPPOSITIONEP2267146
OPPOSITIONEP2305047
OPPOSITIONEP3437481
OPPOSITIONUS2012207878
OPPOSITIONUS2015030723
OPPOSITIONUS7947315
OPPOSITIONWO2015082773
OPPOSITIONWO2015181451
SEARCHUS2010151081

Dossier Documents

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